On the Farm: Art of Organ Meats
Celebrate sustainable eating and culinary tradition, all starting with the parts most often left behind in butchering. Discover the rich flavors and forgotten wisdom of whole-animal cooking in this hands-on workshop dedicated to organ meats. Come curious, leave inspired and well fed.
utensils
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| CRN | Class type | Location | Days & time | Dates | Seats available | More info |
|---|---|---|---|---|---|---|
| 44576 | In-person | Oregon City MTVWHE CLASSROOM | Sunday from 9am to 2:50pm | November 15, 2026 | Instructor: Nick K Clark Tuition: $279 Fees: $0 Notes: Must reg/drop by 11/13. Food and beverage provided. |
New to PCC? Follow the non-credit steps on the how to register page.